Khanom krok
 | This article needs additional citations for verification. (October 2016) |
 Khanom krok being cooked in a large indented pan | |
| Type | Dessert |
|---|---|
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Associated cuisine | Thailand |
| Similar dishes | Banh khot, mont lin maya, takoyaki, serabi |
Khanom krok or coconut-rice pancakes or mortar toasted pastry,[1]: 10–11 (Thai: ขนมครก, RTGS: khanom khrok, pronounced [kʰā.nǒm kʰrók]) is a traditional Thai dessert.[2] They are prepared by mixing rice flour, sugar, and coconut milk to form a dough. Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan. After heating, khanom krok is picked out of the mantle and the two half-circular doughs formed into a circular shape.
Khanom krok is fragrant, sweet and the texture is also smooth from the coconut milk. Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, South India (where it is called as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is called serabi).
Overview[edit]
Ingredients typically include coconut milk and rice flour.[3] Additional ingredients may include sugar, tapioca or arrowroot flour, white rice, shredded coconut, peanut or corn oil, green onions, corn, taro, pandan essence and cilantro. The mixture is poured within the dimples on a hot heating mantle.[3]
History[edit]
Khanom krok was well-known since Ayutthaya period. And at that time was the beginning of a heating mantle–a hot indented frying pan. First, the dough made by rice immersed in water and mill with thin coconut milk, cooked rice, and shredded coconut that put a little salt then top with undiluted coconut milk. But for the Royal Thai version, they adapt the top of khanom krok to become more diverse. Such as corn top, scallion top, and shrimp top.
See also[edit]
- Kuzhi paniyaram
- List of Thai desserts
- List of Thai dishes (includes names in Thai script)
- List of Thai ingredients (includes names in Thai script)
- Thai cuisine
References[edit]
- ^ Suwannapanich N. (2001). Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย (in Thai). Bangkok: Foundation for Children. 142 pp. ISBN 978-9-747-83416-1
- ^ CHAROENKIATPAKUL, WICHAN (18 August 2018). "Nuts about coconuts". Bangkok Post. Retrieved 18 August 2018.
- ^ a b Thailand – Joe Cummings. p. 251.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |
 | This article about Thai cuisine is a stub. You can help Wikipedia by expanding it. |